Executive Chef Jobs in Phoenix, IL

About The Position

Requirements

• Experience operating a successful restaurant or corporate dining facility.
• Passion for customer service.
• Positive attitude.
• Dependability.
• Ability to communicate effectively.
• SERV Safe certification or ability to become SERV Safe certified.
• Ability to work on your feet for up to eight hours a day, excluding breaks.
• Ability to lift up to 25 pounds without resistance.
• Ability to work under pressure and time deadlines during peak periods.
• Ability to comply with the dress code.

Nice To Haves

• Graduate of an accredited culinary institution preferred.

Responsibilities

• Monitor kitchen organization and cleanliness to maintain a safe environment for employees and guests.
• Ensure workplace safety, food safety, menu, labeling, HACCP, and internal audit guidelines, policies, and procedures are followed daily.
• Maintain a passing score on quarterly internal audits and ensure corrective actions are taken and documented when safety or sanitation requirements are not met.
• Use NetMenu to create seasonal, regionally inspired, plant-forward recipes and menus, keeping at least two weeks of menus available in the system.
• Communicate the budget and support cafe leads in maintaining it.
• Ensure menu offerings follow cafe-specific, client-approved programming and core program standards.
• Ensure menus and recipes are accurately and efficiently prepared, cooked, and portioned for meal periods and special or catered events.
• Maintain accurate production records before and after service.
• Prepare recipes using cooking techniques specified by ISS Guckenheimer and ensure the highest quality food is served.
• Use NetMenu Order Worksheets to purchase appropriate ingredient quantities.
• Provide service in accordance with ISS/Guckenheimer standards.
• Ensure employees have suitable equipment, inventory, and resources to perform their duties and meet goals.
• Notify management about ingredient discrepancies or availability issues, food or equipment safety concerns, and other matters requiring management attention.
• Maintain required NetMenu applications and ensure they function accurately to provide historical data to leadership.
• Attend culinary leadership team meetings, provide feedback, communicate support needs, and share successes.
• Ensure company guidelines, SOPs, policies, initiatives, and procurement requirements are communicated and followed.
• Maintain Procurement Integrity Index scores in line with key performance indicators.
• Take and document inventory monthly, and inspect back-of-house products for correct labeling.
• Make final hiring decisions for new back-of-house team members.
• Lead culinary training and validation as directed by Food Excellence/L&D.
• Train and develop back-of-house employees in NetMenu, operational standards, food safety, and workplace safety.
• Support the General Manager with employees' personal development plans and mid-year and end-of-year reviews.
• Ensure required documentation and corrective actions are completed.
• Align with the General Manager on financial initiatives and targets, including food, labor, and operating costs.
• Support the General Manager in maintaining accurate financial records and historical data for variance calls, and in meeting financial goals set by the Area Manager.
• Manage catered events, including compliance with operational and catering standards, coordination with the Catering Department, timely delivery and display setup, high-quality NetMenu recipe-based food, workplace and food safety, and contracted event costing requirements.
• Perform other duties and responsibilities as needed.
• Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.

Benefits

• Medical insurance
• Dental insurance
• Life insurance
• Disability insurance
• Comprehensive leave program based on employment status